In Canada’s Northern communities, the general public is looking more to indoor growing for produce. Harvesting crops year-round has never been easy in Canada’s North. Communities face subarctic climates, defined…
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Food waste has become a colossal catastrophe during the pandemic, and that’s not OK with Joanna Sable, a Cordon Bleu-trained chef, restaurant consultant and Instagram influencer whose handles include @best_beforedate…
How do we provide a healthy and sustainable food supply to an ever-growing world population? According to some scientists and innovators, cellular agriculture is one solution and Canada is in…
Today’s increasingly global market can make tracking where Canadians’ food comes from difficult. Supporting food integrity— where the products we use came from, what they are made of and how…
Carole Precious has a healthy respect for viruses. The seasoned falconer who raises partridges, pheasants, quails and chickens for restaurants, has witnessed the impact of deadly disease on her birds,…
While the agricultural and food sectors have faced unprecedented pressures this year, the supply chain has remained strong This year has thrown its fair share of curveballs and has kept…
Anti-GMO marketing preys on the anxiety surrounding modified foods, but science argues that there’s been a big misunderstanding FACTS: Health Canada defines genetically-modified organisms (GMOs) as a plant or animal…
Farmwork to Feed Canada writer Brigid Savage was recently featured in the Fall edition of Menu Magazine: click here to read the story in PDF. You can also learn more about...
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Restaurants Canada, on behalf of our 40,000+ members, is calling on all levels of government to stop system-wide restaurant closures. As we undergo a second wave – our industry is…
The pandemic has no doubt worsened food insecurity for Canadians. It has also exacerbated daily issues for people living in urban food deserts. Canada is known for having a robust…
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